Feisty 5 Spice Chicken Wings


These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or sriracha glaze on the side. 

Prep Time

120 minutes

Cook Time

15 minutes


6 Servings


3⁄4 cup tamari
1⁄4 cup rice wine vinegar (seasoned)
2 tablespoons sesame oil
2 tablespoons gochujang (Korean chili paste)
2 teaspoons garlic (minced)
1 tablespoon ginger, fresh (minced)
1⁄2 bunch scallion (minced)
2 teaspoons Chinese five spice (powder)
2 pounds chicken wings (tips removed)


Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve ¼ cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic Ziploc bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24 hours).

Preheat oven to 450 degrees F.

Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.